Strain the coffee through a coffee filter twice to remove all the grounds.

Easy On-the-Go Cold-Brew Ice Pops:

Mix cold brew, milk and vanilla syrup in a pitcher or jar. Pour the chilled coffee mixture into an ice-pop mold, filling it to the top. Cover the top with foil and insert the sticks. Freeze until solid.

Frozen Upside-Down Iced Coffee:

Add whipped cream to the bottom of a freezer-friendly cup until about three-quarters full. Add spices like cinnamon to the whipped cream for an extra kick. Put the cup in the freezer for about 30 minutes. Add coffee ice cubes (make with your leftover coffee). Add cold brew and a straw with a mini donut around it.

Ice Cream Iced Coffee:

Mix together coffee ice cream and coconut milk in a 1:1 ratio (or choose your favorite milk and ice cream flavors). Fill an extra-large ice cube tray with the mixture and cover tightly with plastic wrap. Stick plastic straws through the plastic wrap into the tray to form the pop sticks. Stick the tray in the freezer to harden. Pop out an ice cream cube and use it as a stirrer whenever you want to add some sweetness to your iced coffee!

Icy Coffee in a Cone:

Melt down chocolate chips, then coat the insides of ice cream cones with the melted chocolate. Place the cones in the fridge until set and dry, 20 to 30 minutes. Meanwhile, blend cold brew, ice, milk and sugar if desired in a blender. Pour the coffee mixture into the dried cones.